Looking Like a “Yorkshire Pudding” Kind of Night

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I love Sunday night dinner because I have the whole day to prepare and there are usually an extra set of hands around to help out ♥. I also tend to make simpler meals that remind me of my own Sunday night dinners growing up. Thanks to Daylight Savings… it was dark and very cold earlier tonight, so on the menu was roast beef, “smashed potatoes” (recipe to come another day), carrots, peas, green salad, and (drumroll here)… Yorkshire Puddings. Yup, Yorkshire Puddings really can be part of a simple meal, though they may look fancy, they are deceptively easy to make. These lovely little cups are so pretty and quite rewarding as you watch them puff up in the oven. They taste so soft and velvety that you won’t feel obliged to make a gravy.

This Yorkshire Pudding recipe was a gift from my friend Sharon. I have always admired her incredible volunteer work ethic; Sharon has worked tirelessly to fundraise for breast cancer. One of her most successful projects was “Cooks for the Cure”, a cookbook compilation that Sharon and her sister Susan collected, filled with “cherished memories and special dedications”. Each recipe came with a story about someone whose life was touched by cancer. It was so moving to read those stories and such an honor to prepare dishes in memory of those loved ones.

P I N this to pinterestAs I mentioned earlier, these cute Little Yorkies might appear to be a challenge to make but I assure you they are not. (And you will look so clever when your serve them.)  Just ensure that you preheat the oven to at least 375° (even 400°F will work). Take out a 12 muffin tin and pour 1/2 tsp of vegetable oil in the bottom of each cup. More oil is definitely not better, too much oil or batter and oil will overflow in your oven and… well, you get the picture. Then just throw the pan into the oven until you smell the oil heating up, this would take around 10-15 minutes of preheating. This is a critical step because the oil needs to be sizzling hot when the batter hits the oil. While heating the pan and oil, you can prepare the batter. Some recipes advise letting the batter sit for 30 minutes after making it, but I have never bothered… they turn out almost perfect every time.

Yorkshire Puddings

Yorkshire Puddings
  • Vegetable oil
  • 4 eggs
  • 4 oz milk (1/2 cup)
  • 5 oz water
  • 5 heaping tablespoons flour
  • Pinch of salt
  1. Preheat oven to 375 F.
  2. Pour 1/2 tsp oil in each of 12 muffin tins. Place muffin tin in the oven to heat the oil until it reaches the oven temperature, about 15 minutes.
  3. Meanwhile, beat eggs until smooth, add milk and water and continue to beat. Add in flour and salt while continuing to mix then beat batter until smooth.
  4. Batter can sit for 30 minutes until needed or until muffin tin and oil is almost smoking hot. Just make sure to whisk again quickly before moving to the next step.
  5. Remove muffin tin from the oven, working quickly add about 1/4-1/3 cup batter into each muffin cup. Each cup will be about 1/3 full. Put back into the oven and bake for about 15-20 minutes, until Yorkshire puddings have browned and puffed up. Then turn the oven off but leave the puddings in the oven to allow them to slowly cool. Removing them from the oven too quickly will cause the puddings to shrink and collapse.
  6. Serve with gravy and roast beef.


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  • I love Yorkshire pudding. You’re right – with the clocks setting back, this is the perfect time of year for it!ReplyCancel

  • Your Yorkshire pudding looks wonderful, so light & fluffy! I don’t mind turning the clocks back but I do mind that it signals that Winter is well on its way. Maybe this year, armed with your Yorkshire pudding, it won’t seem so bad.ReplyCancel

  • Anonymous

    Even with our current hot weather, Yorkies are always a hit. Thanks for the recipe 🙂ReplyCancel

  • Cooks for the Cure sounds like such a wonderful project. Thanks for bringing that to my attention. And I’ve never had Yorkshire pudding before but you might have me trying this before the year is overReplyCancel

    • It was impressive, sold out all of their books so quickly. Maybe I can talk her into doing a new book:)ReplyCancel

  • Your Sunday night dinner sounds fantastic. I love a family meal on a Sunday night. I have never made Yorkshire Puddings as have always felt the stress of the timing of the roast beef, potatoes, steamed greens, gravy etc, then have felt overwhelmed by also having to manage the timing of the Puddings – so they have ended up being omitted. But I have wanted to attempt them. Yours look delicious and have given me courage.ReplyCancel

    • I thought so too until I read that the batter can sit there for 30 minutes, some websites said up to an hour! That makes it a little easier to sort out I think.ReplyCancel

  • I love cooking big meals on Sundays, as well. The perfect day for it and for those of us who were raised in families that had big Sunday meals, well, it just feels right! I haven’t had yorkshire pudding in years! I’m going to have to see if I can pull them off with gluten-free flour.ReplyCancel

  • This is great project and sound so beautiful too. And your Yorkshire Pudding seems so delicious… Thank you dear Barbara, with my love, niaReplyCancel

  • What a fantastic Sunday roast dinner! One of my favorite traditions back when I was living in England.

    And your Yorkshire Puddings look just perfect.ReplyCancel

    • Yes, this is a British dish isn’t it? My kids think the Yorkshires are more like dessert… it’s their favorite part of the meal.ReplyCancel

  • I just made Yorkshire on Saturday evening for my sister-in-law’s birthday dinner. They are a favourite in our home and I can’t seem to do roast beef without them – I have even been known to do them with lamb before. I must try your recipe next time around – mine is a slightly different.
    🙂 MandyReplyCancel

  • We’ve only 44 days to go until our days start growing longer again! We can do it! And in the meantime, your pretty little puffs look quite delicious in that light!ReplyCancel

    • Whew for a second I thought you were going to say 44 days until Christmas… until I realized it’s not much more than that! Gack… time to Christmas shop!! We can do it!!! Right??ReplyCancel

  • Yummy in the extreme. You can also partner these up with roast chicken; finely shred and then chop fresh sage, and stir them into the batter – you’ll have a nice accompaniment. And the photos are splendid, by the way — as always. 😀ReplyCancel

  • I can’t wait to try these. Thanks for posting!ReplyCancel

  • I love that you see your friend’s recipe as a gift, because that’s really what it was! 🙂 I’ve never tried Yorkshire pudding before, but must, and I’ll get Pete to help too, because I’m rubbish with hot oil.. 🙂ReplyCancel

  • you make it sound so simple. I love the “cooks for a cure” project!ReplyCancel

    • They were… and are:) In a pinch you can use the yorkshire “package”… until you get used to the whole process. Glad I found your blog:)ReplyCancel

  • These look and sound SO delicious–I do love Yorkshire puddings–and I haven’t had any in ages and ages. They’re so yummy sounding that despite our having just gotten home from a favorite old-school Texas steakhouse (yes, really), I’m hungry for these babies. Shame on me! 😀 I’ll make myself wait, but not for long . . .ReplyCancel

    • Sadly… or actually happily… I’m always hungry! Reading all these food blogs just adds to that:)ReplyCancel

  • I love how every single one comes out a different shape, My mum used to make these all the time too, but I never got the recipe.. I shall steal yours, now I have to go back up and write it down, i will make them for my son next week.. cReplyCancel

  • By George! I think those are the most gorgeous, golden,puffy Yorkshire puddings I’ve ever seen! :pve the idea a commenter left about stirring roast chicken into the batter. Ok,mouth officially watering now/! If I pilfer your recipe, can it still be considered a gift? lolReplyCancel

    • I think it had something to do with my daughter… she filled them a bit more than usual, but I loved the biggest puffy one!!ReplyCancel

  • Anonymous

    My mom, who had Scottish parents, used to pour the Yorkshire Pudding batter straight into the pan with the roast. I haven’t had that in YEARS! Thanks for the good memories!ReplyCancel

    • That’s wild, pouring it right in the pan?? I wonder if it was “dolloped” or just a big sheet pan of yorkshire??ReplyCancel

  • I’m so happy to have your recipe. A friend used to make these but I never got her recipe before she moved away. I can’t wait to make them. They must have been perfect with your meal.ReplyCancel

  • Yay, I learned something new. For some reason, I always thought Yorkshire Pudding was real pudding. Ooops. These looks mouth-watering and super easy!ReplyCancel

    • Hahaha, I think “pudding” is a British term… like Christmas pudding, those dried fruit filled cakes?ReplyCancel

  • I love Sunday night dinners as well! Though, I’m usually the only set of hands at my apartment, ha. I saw your comment to Kristy, and I completely agree! I have to wake up early to take photos before work now if I want natural light. Otherwise, it’s completely dark when I get home at 6 or 6:30p.m. Argh!ReplyCancel

  • […] Looking Like a “Yorkshire Pudding” Kind of Night (justasmidgen.com) 0.000000 0.000000 Share this:TwitterFacebookLike this:LikeBe the first to like this post. By i30rock • Posted in Uncategorized • Tagged Cook, England, Flour, Muffin tin, Oven, Thanksgiving, Vegetable fats and oils, Yorkshire pudding 0 […]ReplyCancel

  • This looks so delicious – I am drooling so much! I love me a good Yorkshire pudding 😉
    But served with veggies and sauce over beef 😛
    Thank you!

    Choc Chip Uru
    Latest: Three Layer Brownie CheesecakeReplyCancel

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